KoreanBrunch

Recipe Story

origins & traditions

Bindaetteok Rice Cakes are a beloved traditional dish featuring ground mung beans mixed with rice flour to create hearty, protein-rich cakes. The batter is studded with julienned vegetables, aromatic garlic and ginger, and seasoned ground meat, then pan-fried until crispy on the outside while remaining tender inside. Each bite offers a delightful contrast of textures and a harmonious blend of earthy, savory, and slightly sweet flavors. This versatile dish works beautifully as a substantial midday meal, served with a tangy dipping sauce made from soy sauce, vinegar, and sesame oil. The combination of legumes and grains provides complete protein, making it both nourishing and satisfying. Perfect for weekend gatherings or leisurely meals when you have time to appreciate the careful preparation and wonderful aromas that fill the kitchen.

Instructions

step by step

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Soak mung beans in cold water for 4 hours or overnight, then drain thoroughly and pat dry with paper towels.
In a food processor, pulse the soaked mung beans until coarsely ground but not pureed, leaving some texture.
Transfer ground beans to a large mixing bowl and add rice flour, eggs, salt, and black pepper. Mix until well combined.
In a skillet over medium-high heat, cook ground meat with minced garlic and ginger until browned, about 5-6 minutes. Season with soy sauce and set aside to cool.
Julienne the carrots, zucchini, and onions into thin matchsticks. Chop the green onions finely.
Add all vegetables and cooked meat to the mung bean batter. Mix thoroughly until everything is evenly distributed.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
Scoop 1/3 cup of batter per cake and spread into 4-inch rounds, about 1/2 inch thick.
Cook for 4-5 minutes on the first side until golden brown and crispy, then carefully flip.
Cook another 3-4 minutes on the second side, adding more oil if needed.
Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
For the dipping sauce, whisk together soy sauce, vinegar, sesame oil, and a pinch of sugar.
Serve hot with dipping sauce and garnish with additional chopped green onions.

Bindaetteok Rice Cakes

4.4 (45)

Crispy mung bean and rice cakes filled with tender vegetables and seasoned ground meat, pan-fried until golden brown. A satisfying midday meal that combines nutty flavors with savory umami notes.

medium

45 min

4 servings

Ingredients

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Main Batter

1 1/2 cups Green Beans, dried mung beans, soaked
1/2 cups Rice White, rice flour
2 pieces Eggs, beaten

Filling

200 grams Ground Beef, or ground pork
1 pieces Carrots, julienned
1 pieces Zucchini, julienned
1/2 pieces Onions, thinly sliced

Seasoning

4 cloves Garlic, minced
1 teaspoons Ginger, freshly grated
2 tablespoons Soy Sauce
1 teaspoons Salt
1/2 teaspoons Black Pepper, freshly ground

Dipping Sauce

1 teaspoons Sesame Oil
1 tablespoons Vinegar White

Cooking

4 tablespoons Vegetable Oil, for frying

Chef Tips

expert advice

•For best results, ensure the mung beans are thoroughly drained before grinding to prevent a watery batter.

•The consistency should be thick enough to hold together but not dry.

•You can customize the filling by adding kimchi, mushrooms, or bean sprouts for additional flavor and texture.

•If the cakes are browning too quickly, reduce heat to medium-low to ensure the interior cooks through.

•These cakes taste best when served immediately while still crispy, but can be kept warm in a 200°F oven for up to 30 minutes.

•The cakes can also be made smaller for appetizer portions.

•Some prefer to add a small amount of glutinous rice flour for extra chewiness.

Variations & Substitutions

make it your own

•For a vegetarian version, simply omit the ground meat and increase the vegetables.

Storage & Reheating

keeping it fresh

Storage

Store cooked bindaetteok in an airtight container in the refrigerator for up to 3 days. Layer parchment paper between cakes to prevent sticking. The cakes will lose some crispiness when stored but remain flavorful.

Reheating

Reheat in a skillet with a small amount of oil over medium heat for 2-3 minutes per side until heated through and crispy again. Alternatively, reheat in a 375°F oven for 8-10 minutes, flipping halfway through. Avoid microwaving as it will make the cakes soggy.